Tuna Noodle Casserole

~ serves 4-6; gluten and dairy-free options, nut-free, egg free (pasta dependent)

Ingredients

  • 8 oz elbow pasta of choice (I like Banza brand), cooked according to box instructions at the shortest cook time

  • 4 TBSPs butter or ghee

  • 1 small yellow onion, minced

  • ¼ cup flour or gluten-free all-purpose flour

  • 2 ½ cups whole milk (for dairy-free use 1 cup plain, unsweetened coconut milk from a carton + 1 ½ cup chicken or bone broth)

  • 2 teaspoons dried parsley

  • 1 ½ teaspoon garlic powder

  • 1 teaspoon onion powder

  • ½ teaspoon salt, plus extra to taste

  • ¼ teaspoon pepper

  • 1 ½ cups shredded cheddar cheese, divided (or vegan cheddar shreds - I’ve used the 365 Whole Foods brand with success)

  • 1 ⅓ cup frozen peas

  • 2, 5 oz cans albacore tuna, drained and flaked

Instructions

  1. Preheat oven to 375 degrees F and grease a 2-3 quart casserole dish with avocado oil spray.

  2. Cook pasta according to package directions in heavily salted water, for shortest amount of time recommended.

  3. Drain, rinse, and transfer to the casserole dish. Set aside.

  4. Melt butter/ghee in medium saucepan over low heat. Add minced onions and saute for 2 minutes. Add flour. Stir until smooth.

  5. Cook 1 minute, stirring constantly until mixture bubbles and turns golden. Slowly add milk (then broth if using dairy-free method), whisking constantly. Cook over medium heat, whisking constantly, until thickened and bubbly.

  6. Stir in dried parsley, garlic powder, onion powder, salt, and pepper. Remove from heat. Add 1 cup shredded cheese, stirring until melted.

  7. Add the peas, flaked tuna, and sauce to the noodles and stir to combine. Spread evenly in the casserole dish.

  8. Sprinkle the remaining ½ cup shredded cheese on top.

  9. Bake the casserole for 15 minutes and then broil on the top shelf for 3-5 minutes to brown the cheese some.